The role of sensory evaluation in a new food product development

Inga Klimczak , Maria Sielicka


Author Inga Klimczak (WT / KTAS)
Inga Klimczak,,
- Department of Food Commodity Science
, Maria Sielicka (WT / KTAS)
Maria Sielicka,,
- Department of Food Commodity Science
Publication size in sheets0.8
Book Samotyja Urszula, Zmudziński Wojciech (eds.): Current trends in commodity science : challenges in food development and processing, 2017, Uniwersytet Ekonomiczny w Poznaniu, ISBN 9788394820602, 192 p.
Keywords in English sensory evaluation, new product development, food design, consumer acceptance
Languageen angielski
Score (nominal)20
Score sourcepublisherList
ScoreMinisterial score = 20.0, 19-03-2020, MonographChapterAuthor
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